In 1853, Baron Nathaniel de Rothschild acquired Chateau Brane-Mouton at an auction. Located in the heart of the Medoc, in Pauillac, he renamed the estate Chateau Mouton Rothschild. In 1924, Baron Philippe de Rothschild took over the running of the estate. A true pioneer, he decided to start bottling directly on the estate and designed the label of the wine. 1973 marked the year when Chateau Mouton Rothschild became a Premier Cru Classe. Iconic in the Pauillac appellation, Chateau Mouton Rothschild has made fine Bordeaux wines shine throughout the world.
Situated to the north-west of Bordeaux, in the Medoc, Chateau Mouton Rothschild’s vineyard spreads across 90 hectares. The vines are planted on gravelly soils that retain the heat and release it during the night, thus favoring the ripening of the grapes. These poor, draining soils rest on a clay-gravel subsoil, giving this fine Pauillac wine a unique powerful, elegant and tannic structure.
A harsh winter preceded a dry and relatively cool spring punctuated by rainy spells in mid-June. While July was mild and sunny, August was very dry, cloudy and cool. From August 21st onwards, the strong heat, alternated with cool nights, revived the grapes ripening process. From the 6th to the 8th of September, the rainfall was beneficial to the vineyard. The harvested grapes showed good concentration and acidity.
Cabernet Sauvignon (94%)
Intense, the color is a beautiful dark red, with subtle bluish hues.
Complex, the nose blends lightly toasted vanilla fragrances with fruity notes (blackcurrant, black cherry).
Round and full, this wine seduces the palate with its powerful tannins and its smooth feel. Persistent, the finish combines freshness and minerality with the utmost elegance.
Deep garnet in color, the 2010 Mouton Rothschild is a little closed to begin, slowly unfurling to reveal notes of baked black cherries, crème de cassis, blackberry compote and bouquet garni with suggestions of sweaty leather, pencil lead, cedar chest and black truffles plus a hint of crushed rocks. Full-bodied, the palate is solidly constructed of super firm, ripe, grainy tannins and lively acidity, framing the densely packed black fruit, finishing on a persistent mineral note.